I make pancakes almost every single Sunday morning. Sundays are the only day that we have time for a leisurely breakfast and after a week of grab and go breakfasts it is necessary for me to have pancakes at least once… and so a tradition began. I used to ask Nathan what he wanted for Sunday brunch but after a while he would just look at me and say “I know you want pancakes so why don’t we just have that?”
Early on in our marriage I tried experimenting with pancake variations…pumpkin, gingerbread, sour cream, etc. but I quickly realized that Nathan is a purist when it comes to his pancakes. He prefers plain and simple pancakes adorned with nothing but a bit of butter and maple syrup. I however cook my personal pancakes with banana slices and top them with yogurt, granola, jam, and sometimes even peanut butter. After I realized that Nathan was a pancake simpleton I devoted myself to discovering the recipe for the best purist’s pancake recipe. After about 2 years of experimentation I finally have a recipe that I have tweaked to perfection.
It’s nothing fancy…just a light, fluffy, and tender pancake that makes all other pancake recipes irrelevant and they always comes out just right and for those of us who aren’t boring It is the perfect canvas for whatever toppings or fillings you prefer. A bonus is that we always have the ingredients on hand and the pancakes are super quick and easy to whip up. Try this recipe and I think you’ll start your own Sunday morning tradition!
This is a South African sparkling wine and is a mix of 55% Chardonnay and 45% Pinot Noir. I am going to keep this one in mind for New Year’s eve because it was amazing and beat most champagnes I’ve tried. It was the perfect balance of dry, slightly sweet, and bubbly and it was perfect with the pancakes. The wine added a light and dry effervescence to the sweet and doughy pancakes. This is what I call a good Sunday morning!
This stout was fantastic! It was the perfect balance of chocolate, coffee, and malt flavors which are all prominent but somehow stop from overwhelming each other. The aroma of rich chocolate and malt start you off and when you take a drink the bitter coffee and chocolate flavors balance the malt really well. I’m glad that Founders named this beer ‘breakfast stout’ because I can’t imagine anything that it would be better with than a good breakfast. The bitter flavors of the chocolate and coffee especially helped to cut through the butter, syrup, and batter from the pancakes and washed everything down perfectly. The only problem was that I wanted a few more to drink and it was only 10AM on a Sunday morning…
Purist’s Perfect Pancake Recipe
2 Tbs. White vinegar
a little less than 1 cup milk
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil or butter for greasing the pan
Assorted toppings, such as butter, maple syrup, jams, preserves, banana, granola, or peanut butter.
1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. Pour the 2 Tbs. of vinegar into a 1 cup measuring cup then fill to the one cup mark with milk; set aside. In a medium bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a small bowl whisk together butter, and egg; add milk and vinegar and whisk. Add wet ingredients to dry mixture; whisk until just moistened (do not be tempted to over mix!! This is key to a light and fluffy pancake!)
3. Heat a large skillet (nonstick or cast-iron) over medium. Fold a sheet of paper towel in half, and moisten with butter or oil; carefully rub skillet with paper towel.
4. For each pancake, pour a ¼ cup of batter onto skillet, using the back of a spoon to spread batter into a round.
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep warm in oven. Continue with remaining batter. You’ll have 8-9 pancakes. Serve warm, with desired toppings.